 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
This is a variation of a recipe I already had, but includes only ingredients I already had in the kitchen one cold afternoon. Although the original was good, I think this came out much better. Ingredients:
1 medium onion, chopped |
1/2 lb mushroom, sliced |
1 tablespoon canola oil |
49 1/2 ounces chicken stock |
4 medium carrots, chopped |
5 small red potatoes, cubed |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 teaspoon kosher salt |
1 1/4 cups of uncooked small shell pasta |
1 tablespoon worcestershire sauce |
1 (15 1/4 ounce) can corn, drained |
4 plum tomatoes, sliced and quartered |
Directions:
1. Using a dutch oven, saute the onion and mushroom in oil. Add the broth, carrots, potatoes, basil, oregano, and salt. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes.
2. Add uncooked pasta. Cover and simmer an additional 5 minutes.
3. Add the corn, tomatoes, and Worcestershire sauce. Cover and simmer an additional 5 minutes.
|
|